Today I found out why crabs, lobsters, crayfish, shrimp, and some other crustaceans turn red/orange when cooked. Typically, the exoskeleton of most crustaceans has a blue-green to grayish color and sometimes they appear a

Note: This is a guest article contributed by a frequent TIFO visitor and owner of DumpADay.com, Jon. If you’re interested in contributing to TIFO click here to read our article submission guidelines. Today I